Why Make This Recipe
Pork Chop and Sauerkraut Casserole is a comforting dish that combines tender pork chops with tangy sauerkraut. This casserole is not only hearty and delicious but also an easy meal to prepare for family dinners or gatherings. The flavors meld beautifully during baking, making it a delightful option for any occasion. Plus, it’s a great way to use sauerkraut, which is often overlooked in cooking.
How to Make Pork Chop and Sauerkraut Casserole
Ingredients:
- 4 boneless pork chops
- 1 can of sauerkraut (drained)
- 1 onion (sliced)
- 2 cloves of garlic (minced)
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat.
- Season the pork chops with salt and pepper, then brown them in the skillet for about 3-4 minutes on each side.
- In a baking dish, layer the drained sauerkraut, sliced onion, and minced garlic.
- Sprinkle the caraway seeds on top.
- Place the browned pork chops on top of the sauerkraut layer.
- Cover the dish with aluminum foil and bake in the preheated oven for about 30-35 minutes, or until the pork is cooked through.
- Once the casserole is ready, let it sit for a few minutes before serving hot. This dish pairs well with mashed potatoes or a simple green salad.
How to Serve Pork Chop and Sauerkraut Casserole
Serve the casserole hot from the oven. It pairs well with creamy mashed potatoes, bread, or a fresh green salad. You can also serve it with a side of apple sauce for a sweet contrast to the savory flavors.
How to Store Pork Chop and Sauerkraut Casserole
To store leftovers, let the casserole cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, you can freeze the casserole for up to three months. Just make sure to label the container with the date.
Tips to Make Pork Chop and Sauerkraut Casserole
- For extra flavor, you can marinate the pork chops in a bit of apple cider vinegar or Dijon mustard before browning them.
- If you like your sauerkraut a bit sweeter, add a tablespoon of brown sugar to the mixture.
- Feel free to experiment with additional spices or vegetables, like bell peppers or carrots, to enhance the dish.
Variation
You can substitute the pork chops with chicken thighs or turkey for a different take on this casserole. You can also use fresh sauerkraut instead of canned for a homemade touch.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance. Just cover it tightly and store it in the refrigerator until you’re ready to bake it.
2. Can I use bone-in pork chops for this recipe?
Yes, bone-in pork chops can be used, but you may need to adjust the cooking time slightly to ensure they cook through.
3. What sides go well with Pork Chop and Sauerkraut Casserole?
This casserole pairs nicely with mashed potatoes, bread, or a green salad. Applesauce is also a great side that complements the flavors well.
Pork Chop and Sauerkraut Casserole
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting casserole combining tender pork chops with tangy sauerkraut, perfect for family dinners.
Ingredients
- 4 boneless pork chops
- 1 can of sauerkraut (drained)
- 1 onion (sliced)
- 2 cloves of garlic (minced)
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat.
- Season pork chops with salt and pepper, then brown them in the skillet for about 3-4 minutes on each side.
- In a baking dish, layer the drained sauerkraut, sliced onion, and minced garlic.
- Sprinkle caraway seeds on top.
- Place browned pork chops on top of the sauerkraut layer.
- Cover the dish with aluminum foil and bake for about 30-35 minutes, until the pork is cooked through.
- Let the casserole sit for a few minutes before serving hot.
Notes
For extra flavor, marinate the pork chops in apple cider vinegar or Dijon mustard before browning. Add brown sugar for a sweeter sauerkraut.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg